Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(109 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins Plus cooling


Serves 50
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream

Nutrition and extra info

Nutrition: per serving

  • kcal274
  • fat16g
  • saturates9g
  • carbs30g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.23g
Save to My Good Food
Please sign in or register to save recipes.


  • 650g unsalted butter
  • 650g plain chocolate (70% cocoa)
  • 100ml very strong coffee- espresso is ideal
  • 3 tsp vanilla essence



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 650g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 950g light soft brown sugar
  • 10 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 x 284ml/9½ fl oz soured cream


  1. Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.

  2. Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.

  3. Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Jul, 2017
I made this cake for my daughter's wedding and I had so many compliments on it. It is the best chocolate cake I have ever made and will now use this recipe from now on. I recently made this in an 8inch tin and I used a third of the mixture and baked it for 1 hr 40 mins. It came out perfectly and after cutting off the top, this was enough for 2 layers, 1 inch thick each. I filled this with chocolate ganache and homemade berry jam.
5th Jul, 2017
I made this recipe at the weekend. I can confirm it is a lovely rich sticky cake with good keeping qualities. I made a 8" using 0.4 times the recipe. It took 2 hours to cook! The resulting cake was 3" high but sunk in the middle so once levelled it was only 2 1/2" high. I am planning to make this a the full 12" for a wedding in a month - anyone shed any light on how high the full recipe is once levelled. I need 4" so I was going to make 1.25 times the recipe and cook in two tins for a more even cook.
25th Jun, 2017
I'm hoping someone is still around on this thread to help! Made my first trial of this cake in prep for my wedding. The cake itself is divine, so rich and gooey and tasty! But, mine Turne do it pretty ugly. Halved the recipe and used 2 x 8 inch pans. They initially rose well, but the middle sunk and the sides shrunk away from the pan. I double lined and also tied twine around the outside of the raised baking paper. I'll be cutting them down to freeze and layer, but any help for getting them nice and level? I have read about the wet towels, which I'll try, and I'll fill them less so that they don't rise over the edge of the pan. My main concern is the edges lean in
29th May, 2017
I don't normally comment on recipes but omg this cake really is delicious! I tasted it warm and wasn't that impressed but once it had cooled overnight it was fudgy rich and delicious. It is not dense, more fluffy but still rich. I halved the recipe and it made an 8" half full which then rose right to the brim of the pan (about 4") and 10 muffins. Wrapped the pan in wet towels so it didn't dome and put a bowl of water in bottom of oven. Took 1hr 45, for 8" and 25 Mins for muffins at 140 fan forced ☺️
Olive branch
6th May, 2017
I would love to use this recipe for a wedding cake I am making in a couple of weeks, however I need to get it converted to American equivalents. I tried to look them up but the websites are too complicated. Has anyone ever done this for this cake and would you be willing to share? Thanks.
13th May, 2017
Honestly, if I were you I'd just invest in a set of kitchen scales for the purposes of making a wedding cake. These things can be tricky to convert because the value of e.g. a cup of flour can vary depending on how packed the flour is in the cup. As well as letting you make this recipe, it would also making your baking much more precise. In terms of ingredients, plain chocolate = dark chocolate, probably "bittersweet" in US terminology. Plain flour = all purpose flour. I think the rest are the same in both countries.
10th Feb, 2017
I have previously made this cake twice as as 10" square (with enough left over for a bonus 6 x 2 loaf tin). Halved the recipe to bake a 7" round and a loaf tin, but both cakes have cracked. Not a huge problem this time, there is plenty of rise so I will trim off a layer at the top and turn it over to ice. But.. as I didn't have this problem previously - any ideas what has caused this? I'd like to bake smaller versions in future, it's such a delicious cake.
26th Jan, 2017
Hi, I made this chocolate cake twice and it's so nice, but could anyone help with me with weights for a 9 ins chocolate cake Thanks in advance
10th Feb, 2017
Using my schoolgirl trigonometry, I reckon that half the recipe would just about do it. (12" round is 113 sq inches, 9" round is 63 sq inches). It'd just be not quite as deep?
12th Jan, 2017
I made this for a family celebration recently. It's quite simply the best chocolate cake I've ever made. I need to find an excuse to bake it again!


nancy mcadam's picture
nancy mcadam
7th Mar, 2018
Hi, I would like to bake this cake but using 15cm and 23 cm baking tins, can you please tell me which size/ weight of ingredients to use. Thanks Nancy
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. Unfortunately we can't give specific instructions for this without re-testing the recipe. Bear in mind you'll need to change the cooking times too. If you're looking for celebration cakes in different sizes, you may find one you like in our wedding cake recipe collection here:
Betty Boop
1st Nov, 2017
I have just made this cake . I propose filling it with berry jam and either a chocolate ganache or chocolate buttercream before icing. What are quantities of butter/icing sugar etc I will need to do two layers of ganache/buttercream please?
goodfoodteam's picture
8th Nov, 2017
Thanks for your question. For advice on quantities and assembling, this is a great place to start: Hope that helps!
mimmzie's picture
28th Oct, 2017
hello, I've just been commissioned to d a three tier chocolate cake for a birthday, and I'm just wondering if this recipe well be sturdy enough t be stacked onto of each other ? Kind regards mimmzie
goodfoodteam's picture
8th Nov, 2017
Thanks for your question. Yes, this recipe is designed to be used as a tier. We would recommend using dowelling rods to support the layers. Find out how to use these here:
22nd Aug, 2017
Hello, can you please tell me if good quality cooking chocolate or eating chocolate is better to use? I used good quality Lindt 70% cooking chocolate for a test wedding cake: the consistency of cake was excellent but wasn't rich enough chocolate flavour. What could I do to improve please?
goodfoodteam's picture
22nd Aug, 2017
Thanks for your question, we used eating chocolate in this recipe. Either will work but an eating chocolate may well be sweeter. The coffee helps to bring out the flavour of the chocolate, make sure it's strong. You could also swap a small amount of the flour with good quality cocoa, around 50g to give a richer flavour.
19th Aug, 2017
Would you recommend cooking chocolate or normal eating chocolate please? (I have Lindt dessert baking chocolate or normal Lindt both 70%) Also how much ganache would be needed for just this chocolate cake if used instead of butter cream please?
goodfoodteam's picture
22nd Aug, 2017
Hi Annie, we've answered the question on chocolate above. As for ganache, it will depend what you have in mind whether it's a topping or whether you're still planning to cover the cake. If you're planning to cover the cake, we'd recommend sticking with the buttercream. If you're keen to give the cake a glossy finish, then you can scale up the quantities from the following cake: Hope that helps!


9th Dec, 2014 This is a link to a brilliant website which helps with converting the ingredients for different sized tins. Just put in all the quantities, original tin size, the size of tin you want to use, and the ingredients automatically come up at the bottom of the page.
Fiona cheng
19th Oct, 2014
Hi, may I know if you use buttercream in between layers?'s picture
17th Dec, 2013
This recipe also works brilliantly using buttermilk instead of sour cream. I've just made it today using left over buttermilk, much cheaper, less fat, and tastes the same! This is my ultimate choc cake for any requests I have, it's easy, foolproof and always gets great reviews!
14th Oct, 2013
I made this first as a layer on my sisters wedding cake. now I make it quite often for friends who seem to enjoy it even more when i add the juice and zest of 2 limes to butter cream icing to fill and top it with. The strong, rich dark chocolate and the taste of the zesty lime seem to really compliment each other.